| Prep: 15 mins | Cook: 25 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 264 | 10g | 3g | 8g |
| sugars | fibre | protein | salt |
| 5g | 1g | 30g | 1g |
There’s something truly special about this Steamed Fish with Kencur recipe, a healthy and flavorful dish that’s been a standout in my kitchen. Crafted with love and attention to detail, it harks back to my fond memories of traditional New England seafood dishes, yet with an exotic twist.
Health Benefits and Flavor Fusions
This delicious recipe, apart from being a treat to your taste buds, packs in numerous health benefits. The star of the dish is fish, rich in omega-3 fatty acids which are known to support heart health. Complementing this is the Kencur (Kaempferia galanga), a root known for its medicinal properties, providing a warm, peppery flavor.
Adding to the symphony of flavors are lemongrass and kaffir lime leaves, bringing in the refreshing citric notes, and two tablespoons of honey offering a subtle sweetness that beautifully rounds off the dish. The red chilli and garlic introduces a hint of spice and kick, much like many traditional Irish dishes I grew up with, passed down through generations.
A Fusion of Cultures
This Steamed Fish with Kencur dish bears similarities to classic New England steamed fish recipes – light, flavorful and healthy. Yet, it takes your palate on an exotic journey with elements reminiscent of Southeast Asian cooking, such as the usage of Kencur, lemongrass and kaffir lime leaves in its preparation. It’s a wonderful blend of my own New England roots, with a touch of the exotic.
It’s a versatile dish that can be paired with a wide array of sides. A fresh salad with a citrus vinaigrette, or perhaps some oven-roasted vegetables would make excellent accompaniments. If you’re looking for a starchier side, a creamy serving of mashed potatoes, similar to my favourite Irish side dish, would work like a dream.
Every time I cook the Steamed Fish with Kencur, I am reminded of the coming together of cultures in my life – my New England upbringing, my fascination with Asian cuisines, and my fiance Laura’s love for experimental dishes. This recipe is one of our favorites for a quiet family dinner where our baby boy giggles and coos from his high chair, relishing the delicious aroma wafting through our home.
For similar dishes to our Steamed Fish with Kencur, take a look at the classic New England Steamed Clams and Lobster for a true taste of home, or if you prefer something with an Asian flair, check out this Mackerel in Spicy Coconut Gravy.
There’s a sense of joy in sharing these recipes, knowing they might inspire in you a love for trying and creating new flavors. That’s the power of food—it connects us through cultures and generations, and that’s why I love what I do.
What You’ll Need
- 6 fish fillets
- 3 tablespoons of Kencur (Kaempferia galanga), finely chopped
- Salt to taste
- 2 tablespoons of olive oil
- 3 cloves garlic, minced
- 2 red chilli peppers, finely sliced
- 2 stalks lemongrass, finely chopped
- 1 cup of water
- 6 kaffir lime leaves
- Juice of 2 limes
- 2 tablespoons of honey
- 6 banana leaves (for wrapping the fish)
Method
Step One
Place the fish fillets on a cutting board and evenly sprinkle them with salt and the finely chopped Kencur (Kaempferia galanga). Leave the fish for about 10 minutes to allow the flavors to marinate.
Step Two
While the fish is marinating, prepare your steaming pot by pouring in one cup of water and set it on a medium-high heat.
Step Three
Heat the olive oil in a frying pan over medium heat. Add the minced garlic, finely sliced red chilli peppers, and finely chopped lemongrass. Saute these ingredients until they are fragrant.
Step Four
Add the lime juice, honey, and kaffir lime leaves to the frying pan and stir the mixture for a minute or two. Remove the pan from the heat.
Step Five
Place each marinated fish fillet onto a banana leaf. Spoon some of the sautéed mixture onto each fillet then wrap each fillet securely with the banana leaf.
Step Six
Place the fish packages into the steaming pot. Cover the pot and let the fish steam for around 15-20 minutes, or until the fish is fully cooked and flaky.
Step Seven
Remove the fish from the steamer, unwrap the banana leaves and serve the Steamed Fish with Kencur while it’s hot. Enjoy this healthy and flavourful dish!
